Aunt Katherine Famous Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl.
• Stir oil mixture into flour mixture until a well-mixed batter forms.
• Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

Steps:

• 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
• 2. Grate the remaining carrot; reserve.
• 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
• 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
• 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
• 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

Steps:

• 1. Add ingredients together mix well. Put in a bundt pan or two round cake pans, spray well with Pam or grease and flour your pan. Bake 350 degree's for 40 min. or until center comes out clean.
• 2. For icing, whip together cream cheese, butter, powdered sugar and vanilla until a frosting consistency. Frost cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Steps:

• 1. Preheat oven to 350 Combine carrots, oil, sugar, eggs,cinnamon and nutmeg in a mixing bowl. Beat about 3 minutes.
• 2. Add one 2 cups flour, mix well. Gradually add remaining flour baking powder, soda,and salt.
• 3. Add vanilla flavor, raisins, and pineapple. Beat about 3 minutes or until all ingredients are blended well. If mixture is stiff, add 2 Tbs. of orange juice and beat again.
• 4. Lightly grease and flour (2)9" cake pans. Pour in cake batter.
• 5. Bake in oven for 45-60 minutes. Test for completion by pushing cake down. If cake springs back, when done
• 6. Remove cake from oven and drizzle glaze over cake while it's still hot. Let cake cool before severing.